Tartar with salmon and roasted couscous

Description

Offer You delicious and beautiful appetizer for the holidays and weekdays.

Ingredients

Salmon

150 g
Couscous

100 g
Capers

15 piece
Red onion

1 piece
Lemon juice
Olive oil

5 Tbsp
Rosemary

1 piece
Garlic

2 tooth
Salt

1 g

Cooking

Couscous fry until Golden brown in a dry pan (without oil). Shift the roasted couscous in a bowl and dissolve with boiling water. Water should be a little more couscous that it only slightly covered for him.

Fresh or salted salmon chopped with a knife. Onions chopped very finely. Capers chopped, add to the onions and fish. Add salt and pepper to taste. Sprinkle with lemon juice.

Mix well and place in refrigerator to infuse for 20 to 60 minutes.

Prepare a fragrant oil for the couscous. To do this in a frying pan heat olive oil, put a sprig of rosemary and unpeeled garlic. Heat the oil with spices where the 10 minutes and strain. Fragrant oil, can be stored for future use.

Mix cous-bite with fragrant oil. Oil can go not all.

On the plate put a serving form, I have in the form of a flower. Spread a layer of couscous, good stamps.

Take out of the refrigerator and Tartar. Then spread a layer of tartare and shape to the salad. Place 20 - 30 minutes in the refrigerator, covered with film. Next remove the molding ring and decorate with the tat-tar at will. Served to the table.

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